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A rectangular pineapple cream cheese cake topped with white frosting and chopped pecans in a baking pan.
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Pineapple Cream Cheese Cake

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 12 servings
Calories: 465kcal

Ingredients

  • 2 cups all -purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 large egg s
  • 1 can (20 ounces) crushed pineapple in juice, undrained
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 1/2 cup chopped pecans

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a large bowl, whisk together the flour, sugar, and baking soda until well combined.
  • Add the eggs, undrained crushed pineapple, and 1 teaspoon of vanilla extract to the dry ingredients.
  • Stir the mixture by hand with a spatula until just incorporated; do not overmix.
  • Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely in the pan on a wire rack.
  • In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar and the remaining teaspoon of vanilla extract, beating until the frosting is light and fluffy.
  • Spread the frosting evenly over the cooled cake and top with chopped pecans before serving.